My Space for Recipes and Giveaways!
I believe that what you do with ALL your Heart n Soul is done with Lots of Love and should be shared. LOVE to share recipes that I made with LOVE so you can share with your family and friends. I also post giveaways that I entered and you can enter them so you can WIN!!! I love entering giveaways and winning is even better!!!

I have made so many WONDERFUL!!! friends in eight months and would really like to give each one this AWARD. I just want to say a GREAT BIG THANK YOU to all of you. Have a HAPPY NEW YEAR!!! to each and all of you.

Reduce heat to medium-high and add olive oil to pan; when hot, add onion, bell pepper and garlic, stir often until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika, turmeric and saffron. Bring to a boil over high heat, then reduce heat and simmer, uncovered, stirring once or twice, until rice is almost tender to bite, 15 to 18 minuted. Add salt and pepper to taste.

Gently stir in fish, shrimp and sausages into rice mixture; arrange mussels on top. Cover pan with foil or lid and cook until rice is tender to bite, fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), and mussels shells have open, 7 to 8 minutes.

Sprinkle evenly with green onions, Garish with lemon wedges. Serve from pan, adding juice from lemon wedges and more salt and pepper to taste.

Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium and cook for 5 minutes. Evenly distribute shrimp, fish and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer.

Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan.

Rinse broccoli, trim and discard stem ends. Coarsely chop tops and stem. In a 5 to 6 quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, salt and pepper and 1/2 cup water. cover and cook, stirring occasionally, until broccoli is very soft. Add 1/4 cup more water to pan if broccoli threatens to scorch.

Meanwhile, in a 5 to 6 quart pan over high heat, bring 4 quarts water to a boil; add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.

Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.

Rinse pork and pet dry. In a small bowl, mix flour, salt and pepper, sprinkle mixture over pork. Pour oil into a 10 - to 12 - inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and juices to a slow-cooker (at least 5 qt.).

Let pan cool slightly, then add garlic and sage, stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

Cover and cook on high until pork is tender when pieced and sauce is golden and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

YIELD: Makes 6 servings

NOTES: This is a rather lumpy, toffee-colored sauce, but it is one of the most succulent ays to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad.

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender bot not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and black pepper. Transfer to a small dish and sprinkle with parmesan.

Butter a shallow 1 - 1/2 to 2 quart baking dish. Squeeze out as much water as possible from the spinach ( use your hands or a clean kitchen towel). Set aside.

Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt and pepper. Adjust seasoning to taste.

Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 inch below broiler set to high; broil until top is golden and crunchy, about 3 minutes.

Rinse and drain green beans; trim and discard stem ends. In each of two 12 - by 17 - inch baking pan, mix half the beans with half the oil; spreand level.

Bake in a 450 F oven until beans are slightly browned and tender when pierced, 15 to 25 minutes.

Stir half the nuts and butter into beans in each pan; continue baking until pine nuts are golden, 50 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne and mix well. Taste and add more cayenne and salt if desired.

In a large bowl, mix rice vinegar, marmalade and sesame oil. Add salt and pepper to taste. Add spinach, persimmons and pecans. Mix gently to coat with dressing.

Yield: 12 to 14 servings

NOTES: The dressing and persimmons for the salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket or make your own, recipe below.

Bake at 350F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven and stir, arrange in an even layer on wax paper and let cool completely.

Yield: 2 cups.

NOTES: After glazed pecans have cooled, pecans can be stored in an airtight ziploc bag. These can be made before hand, up to one week. Also GREAT!!! served with ice cream or added to one of your favorite holiday bread recipes.

In a large bowl, cream 1 cup butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16 - by - 11 inch parchment paper. with a floured rolling pin, roll dough to same size as parchment paper. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.

In a medium saucepan over medium heat, stir together butter, remaining 1 - 1/4 cups sugar, honey and cream. Cook mixture, stirring frequently, until it registers 250 on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots and cherries.

Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remove from oven; while still warm, cut into 2 inch squares. Cool completely.

Bake in a 350 F oven until cookies are golden and tops fell set when lightly pressed, 12 to 14 minutes (they will feel underdone but firm up as they cool).

Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to rack to cool completely.

MAKES: about 30 cookies

NOTES: The best accompaniment to these indulgent cookies is a cold glass of milk.

In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

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I love doing things for the people I love. I believe that what you do with all your heart n' soul should be shared with the ones you love. I enjoy cooking, baking and taking care of the people that have a specail place in my heart.